Thursday, November 8, 2012

Cream of Chicken/Mushroom Soup Substitute

These easy to make Cream of Soup substitutes are the only thing I use anymore.  I have yet to find a recipe that it doesn't work in.  It saves me money and space.  A few more minutes of time is all it takes compared to opening up a can.  Not to mention you get to control everything that goes into it!
Cream of Chicken Substitute
Recipe modified from A Matter of Preparedness

3 c. powdered milk (both instant or non-fat work great)
1 c. + 2 Tbsp. cornstarch
18 chicken bouillon cubes
3 Tbsp. dehydrated onion flakes
1 1/2 Tbsp. basil
1 1/2 Tbsp. thyme
3/4 tsp. pepper
2/3 c. freeze dried chicken dices, optional

In a food processor, combine bouillon cubes, onion flakes, basil, thyme, and pepper; pulse until smooth.
Combine all ingredients in a bowl and mix well.
Store in an airtight container.

To use:
Mix 1/2 c. soup mixture with 1 1/2 c. water in a saucepan over medium heat.
Cook, stirring occasionally until thickened.
Replace in any recipe for 1 can of condensed Cream of Chicken Soup.
Cream of Mushroom Substitute
Follow directions for cream of chicken substitute above, only:
replace chicken bouillon with beef bouillon

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